Breakfast Muesli Muffins
This easy, healthy muffin recipe is packed with goodness. The muffins are not only perfect for breakfast on the go, but any time you choose. We’ve chosen to call them Breakfast Muesli Muffins, though you could also refer to them as Muesli Muffins or Breakfast Muffins, but what I’m sure we will agree on is how tasty they are!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 7 muffins
- 100 g wholemeal spelt flour (4oz)
- 50 g plain flour (2oz)
- 2 tsp level baking powder
- 1/2 tsp ground cinnamon
- 100 g muesli (4oz) plus a little extra for sprinkling
- 1/2 orange zest of (optional)
- Pinch of salt
- 35 g milk or dark chocolate chips (1 1/2oz)
- 100 g panela sugar or light brown sugar (4oz)
- 100 g butter unsalted (4oz)
- 100 ml milk (4floz)
- 2 medium eggs
- 1 tsp vanilla extract
Preheat the oven to 200c / 180 Fan/ Gas 6. Line a muffin tin with tulip muffin cases (or if you prefer use regular muffin cases for a smaller sized muffin – see note a below).
Melt the butter. Cube the butter and place into a small pan. Set over a low heat and allow to gently melt. Avoid letting it become too hot. Set aside once melted to cool a little.
Meanwhile, combine the dry ingredient. Place the two flours, baking powder, ground cinnamon, muesli, orange zest (if using), sugar, salt and chocolate chips into a good sized mixing bowl. Stir to combine.
Mix the wet ingredients together. In another bowl or large Pyrex jug add the milk, eggs and vanilla. Use a fork to beat the eggs with the milk. Add the cooled butter. Mix again to combine.
Combine the wet ingredients with the dry. Make a well in the dry ingredients. Pour the wet ingredients in. Use a spatula or large metal spoon to quickly mix everything together. Pay attention to the bottom of the bowl ensuring there isn’t a large pocket of dry mix, though do avoid over mixing to prevent the muffins from becoming a little tough once baked.
Fill the muffin cases & scatter with more muesli. Using a dessert spoon, fill the cases with the batter mixture. You’re aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh about 90g. Take a further handful of your chosen muesli. Remove the dried fruit (placing it back in your cereal container). Scatter the oats, seeds and nuts over the top of the raw muffins (see note b below).
Bake. Place the muffin tray in the centre of the oven and bake for 25 minutes. You may need to rotate the tray after 18 minutes of baking. Once baked, remove from the oven. Allow the muffins to rest in the tray for a few minutes before removing them onto a cooling rack.
a) The recipe above includes the baking times when using Tulip Muffin cases. These are a little larger than regular muffin cases. If you’d prefer to use regular muffin cases you will need about 9 or 10 cases. Fill each case half to two thirds with the batter (alternatively weigh each one. They will weigh 62g). Bake for 20 minutes and check after about 15 minutes where you may need to rotate the tray.
b) Aim to avoid scattering the top of the raw muffins with the dried fruit pieces as these could catch / burn more easily.
c) Be aware that the panela sugar can make the muffins look fully baked and ready to be removed from the oven before they are. Carefully check them by touch. They should have a very slight give to them.
The muffins are best enjoyed slightly warm from the oven but will keep up to 1 day in an airtight container.